CN103997910B - The manufacture method of the cooked wheaten food class of freezing - Google Patents
The manufacture method of the cooked wheaten food class of freezing Download PDFInfo
- Publication number
- CN103997910B CN103997910B CN201280063308.XA CN201280063308A CN103997910B CN 103997910 B CN103997910 B CN 103997910B CN 201280063308 A CN201280063308 A CN 201280063308A CN 103997910 B CN103997910 B CN 103997910B
- Authority
- CN
- China
- Prior art keywords
- dough
- food
- class
- food class
- freezing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 108
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 59
- 238000000034 method Methods 0.000 title claims abstract description 29
- 238000007710 freezing Methods 0.000 title abstract description 37
- 230000008014 freezing Effects 0.000 title abstract description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 238000010411 cooking Methods 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims description 29
- 229920002472 Starch Polymers 0.000 claims description 26
- 235000019698 starch Nutrition 0.000 claims description 26
- 239000008107 starch Substances 0.000 claims description 26
- 235000013312 flour Nutrition 0.000 claims description 25
- 239000002994 raw material Substances 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 10
- 244000098345 Triticum durum Species 0.000 claims description 8
- 235000007264 Triticum durum Nutrition 0.000 claims description 8
- 244000098338 Triticum aestivum Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 229920002261 Corn starch Polymers 0.000 claims description 4
- 239000008120 corn starch Substances 0.000 claims description 4
- 229940099112 cornstarch Drugs 0.000 claims description 4
- 244000151018 Maranta arundinacea Species 0.000 claims description 2
- 235000010804 Maranta arundinacea Nutrition 0.000 claims description 2
- 235000012419 Thalia geniculata Nutrition 0.000 claims description 2
- 240000000359 Triticum dicoccon Species 0.000 claims description 2
- 238000010257 thawing Methods 0.000 abstract description 8
- 235000012149 noodles Nutrition 0.000 description 23
- 241000209140 Triticum Species 0.000 description 12
- 235000021307 Triticum Nutrition 0.000 description 12
- 238000001125 extrusion Methods 0.000 description 11
- 230000001681 protective effect Effects 0.000 description 5
- 238000004898 kneading Methods 0.000 description 4
- 235000015927 pasta Nutrition 0.000 description 4
- 108010068370 Glutens Proteins 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 239000001341 hydroxy propyl starch Substances 0.000 description 3
- 235000013828 hydroxypropyl starch Nutrition 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 239000004743 Polypropylene Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000006837 decompression Effects 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 229920001155 polypropylene Polymers 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 241000958526 Cuon alpinus Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 230000021736 acetylation Effects 0.000 description 1
- 238000006640 acetylation reaction Methods 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- -1 polypropylene Polymers 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/20—Freezing
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
There is provided freezing cooked wheaten food class, even if it can for a long time preserve under freezing and also there is just well-done dough to eat so good outward appearance and sense of food after thawing.The manufacture method of the cooked wheaten food class of freezing, it is characterised in that in 80kgf/cm2~200kgf/cm2Pressure under by dough carry out squeeze press face and obtain dough food class, by the dough food class boil in plain water cooking after, freezed.
Description
Technical field
The present invention relates to freeze cooked wheaten food class（パ ス タ Class）Manufacture method.In more detail, be related to can by
Even if dough bar boil in plain water and being preserved for a long time in the state of cooking and freezing and also there is just well-done dough to eat after thawing
（Raw パ ス タ）So good outward appearance and sense of food, the wheaten food class that freezing is cooked manufacture method.
Background technology
Dough eats class after just cooked, and unique sense of food of tooth is played with different from dry pasta class, therefore is to be subject to people
The food of welcome.But, dough eats class because moisture is more, and keeping quality is low, therefore each eating is required for carrying out beating face（Noodles
うち）, the such operation of stretching, therefore be the food bothersome when providing.Although there is the dough food class of refrigeration or freezing state
Commercially sell, but refrigerated item can not be preserved for a long time, so that can only be circulated with limited market, on the other hand, even if
Dough food class is not cooked or is cooked and is carried out freezen protective, there is also following problems：Noodles surface forms coarse outward appearance, separately
It is outer to lose flexible, viscoplasticity, it is impossible to maintain the good fresh sense before freezen protective.In addition, for boiled in plain water dough food, due to
Noodles surface forms coarse state in freezing, therefore when being freezed in the state of adding flavoring, there are following problems：Protect
Deposit during flavoring penetrates into wheaten food, produce quality decline.
So far, it is thus proposed that dough food class with long preservation period.For example in patent document 1, describing has
The Fast Restoration of keeping quality（Early Reversal り）Dough eat the manufacture method of class, wherein under specific vacuum degree condition, will be with specific
The dough of pressure extrusion is dried, until forming certain amount of moisture, is sealed against sterilization.But, because the dough eats class
Dried process has been carried out, therefore sense of food has close to the sense of food of the food by dry pasta after cooked required by dough food class
The sense of food this respect of unique bullet tooth be not enough.
In patent document 2, the half a lifetime advance freezen protective of wheaten food class cooked of boiling in plain water is described, then by it together with water
Carry out the cooking stove cooking and edible cooking method.But, the wheaten food class provided in the cooking method be by dry pasta boil in plain water and half
Biochemical food, therefore with so-called by the raw well-done dough phase of an eclipse ratio of state, with entirely different sense of food.
In patent document 3, describe wheat flour or semolina（Wheat セ モ リ Na）, active wheat gluten end and/or
After albumen, He Shui are integrated, obtained from decompression extrusion, the manufacture method of the excellent raw such as noodles of keeping quality.But, the life
It is not satisfied for its keeping quality although such as noodles outward appearance is good.
A kind of wheaten food has been recorded in patent document 4, it is characterised in that：By kneading and extrusion molding slabbing under reduced pressure
Dough is further integrated and extrusion molding.However, in order to by making the directionality variation of the gluten tissue of dough, and be sent out
It is viscous less, smoothness and hardness it is excellent and with appropriate elastic wheaten food, so the wheaten food must twice be extruded into work
Sequence, causes to lack the sense of food for playing tooth, forms stone sense of food.
Therefore, reality is a kind of cooked wheaten food class of demand, even if it can for a long time preserve and freeze under freezing
The sense of food of the unique bullet tooth obtained when dough food is boiled in plain water can also be maintained after preservation.
Prior art literature
Patent document
Patent document 1：Japanese Patent Publication 63-32424 publications
Patent document 2：Japanese Unexamined Patent Publication 10-295302 publications
Patent document 3：Japanese Unexamined Patent Publication 2001-245617 publications
Patent document 4：Japanese Unexamined Patent Publication 2001-346533 publications.
The content of the invention
Invent problem to be solved
In view of above-mentioned truth, its problem is to provide to be preserved for a long time under freezing to the present invention, even and if also having after thawing
There is the cooked wheaten food class of the freezing of just well-done dough food class so good outward appearance and sense of food.
The method for solving problem
The present inventor has carried out various researchs to solve above-mentioned problem, as a result finds：At a certain pressure by face
Group squeeze press face and obtain dough food, and dough food that this is obtained boil in plain water after the cooking, is freezed and can manufactured cold
Freeze cooked wheaten food class, the wheaten food class that the freezing of the manufacture is cooked has freezing patience high, can for a long time be protected under freezing
Deposit, and if thawed, then just well-done dough food such good outward appearance and sense of food is presented, so as to complete this hair
It is bright.
That is, the present invention solves above-mentioned problem by freezing the manufacture method of cooked dough food class, the freezing
The manufacture method of cooked dough food class is characterised by, in 80kgf/cm2~200kgf/cm2Pressure under dough is carried out
Squeeze press face and obtain dough food class, the dough food class for obtaining is boiled in plain water after cooking, freezed.
Invention effect
The freezing patience for freezing cooked wheaten food class obtained using manufacture method of the invention is high, can keep noodles
Outward appearance it is slippery in the state of freeze, preserved for a long time, and can present to boil in plain water conventional dough food class after thawing and exist side by side
The instant used time getable good outward appearance and sense of food.Further, it is cold for what is obtained using manufacture method of the invention
Freeze cooked wheaten food class, even if being freezed, the outward appearance of noodles can also maintain slippery state, even if so as to be applied with
Freezen protective in the state of flavoring, it is also possible to quality decline caused by being penetrated into wheaten food by flavoring in preventing from preserving.
Specific embodiment
Generally, dough food class can utilize roll the face method various processed of face processed, roller face, crowded press face etc., by opposite
The food that bar dough applies pressure and stretches is cut to manufacture, or applies pressure by noodle dough, is carried out
Crowded press face is manufactured.But, for either case, in the preparation method of conventional dough food class, due to noodles need not be carried out
Drying, in addition to do not make that noodles are really up to the mark, do not damage the sense of food for playing tooth, from without applying pressure high come face processed.Conventional
Dough food class preparation method in, the pressure applied to noodle dough substantially 0kgf/cm in face processed is rolled2Even if, in extruding
Also it is only 20kgf/cm in face processed2Left and right.
But, the manufacture method of the cooked wheaten food class of freezing of the invention is characterised by, class, opposite are eaten as dough
Group applies pressure extremely high, by dough food class face.For example, in manufacture method of the invention, can be by dough in 80kgf/
cm2~200kgf/cm2Pressure under carry out squeeze press face.In the method for the present invention using extrusion pressure it is dry with manufacture
Usually used extrusion pressure during wheaten food（70~160kgf/cm2Left and right）It is equal or more than it, the extrusion of class is eaten as dough
Pressure, is pressure extremely high.
The dough that is used in manufacture method of the invention eats the dough of class, and it in wheat flour is 100% or with wheat flour to be
To add mixing water and noodle dough obtained from being integrated in the powder raw material of main body.As being used in above-mentioned powder raw material
Wheat flour, as long as can be used in wheaten food class, there is no particular limitation, can enumerate for example hard flour, quasi- hard flour, in
The wheat flours such as power powder, weak flour, hard wheat flour and hard semolina（デュラムセモリナ）Deng red dog（セモ
リ Na powder）.These wheat flours can be used alone, it is also possible to be use mixing two or more.
As above-mentioned wheat flour, when the common wheat powder beyond by hard wheat flour and hard wheat flour is used in mixed way,
Compared with when hard wheat flour is used alone, the sense of food of the bullet tooth of gained wheaten food can be improved, therefore preferably.It is common small as this
Flour, can enumerate hard flour, quasi- hard flour, middle power powder, weak flour and their mixture, but preferably middle power powder.
Or, in the powder raw material of the dough of above-mentioned dough food class, in addition to above-mentioned wheat flour is mixed, go back mixing starch
Or during producing starch, the sense of food of gained wheaten food can be further improved, therefore preferably.As the starch, para arrowroot can be enumerated
The starch that can be used in the generally wheaten food class such as powder, farina, wheaten starch, cornstarch, waxy corn starch, as
The producing starch, can enumerate above-mentioned starch is implemented the chemical industry such as acetylation, hydroxypropylation, etherificate, crosslinking, oxidation, αization or
The starch of physical treatment.Above-mentioned starch and producing starch can be used alone, it is also possible to be use mixing two or more.Above-mentioned
In starch and producing starch, in terms of the sense of food of bullet tooth for improving wheaten food, preferred hydroxypropyl starch.
It is preferred that the powder raw material of the dough of above-mentioned dough food class contain hard wheat flour and selected from starch, producing starch and
At least one of common wheat powder.More preferably the powder raw material contain hard wheat flour, common wheat powder and selected from starch and add
At least one of work starch.Hard wheat flour in the powder raw material with selected from starch, producing starch and common wheat powder extremely
A kind of few match ratio is preferably 30：70~95：5, more preferably 60：40~90：10.
In above-mentioned powder raw material, in addition to above-mentioned wheat flour, starch and producing starch, can also coordinate and be eaten in dough
Other usually used raw materials, such as carbohydrate, gluten, egg, salt, grease, emulsifying agent, thickener etc. in the manufacture of class.This
The use level of a little other raw materials, relative to above-mentioned wheat flour, starch and the mass parts of producing starch 100, can be 0~30 mass
Part.
As the mixing water used in the manufacture of dough, it is possible to use water, saline solution, buck etc., at usual face processed
The arbitrary water for using.If it is considered that apply above-mentioned extrusion pressure high like that to gained dough, then the addition of mixing water
15~35 mass parts, more preferably 18~35 mass parts, more preferably 20 are preferably relative to the mass parts of powder raw material 100
~30 mass parts, particularly preferred 24~27 mass parts.When the addition of mixing water is less than 15 mass parts, the noodles of extrusion are dried up
It is easy to destruction, on the other hand if it exceeds 35 mass parts, then dough is shaky, it is easy to be damaged, it is impossible to assign gained bar
The desired outward appearance of dough food class, sense of food.
In manufacture method of the invention, dough food is obtained by the way that above-mentioned dough is carried out into face processed under pressure high
Class.That is, in manufacture method of the invention, can be by the dough in such as 80kgf/cm2~200kgf/cm2, preferably 120~
160kgf/cm2Pressure under carry out squeeze press face come manufacture dough food class.Squeeze press face when degree of decompression for -200mmHg~
Vacuum, preferably -600mmHg~vacuum.Crowded press face can be come using extruding noodle machine used in the manufacture of dry pasta etc.
Carry out.In the manufacturing process of dough of the invention food, as long as the dough that raw material kneading is obtained is squeezed into press face, therefore rub
Closing operation and face operation processed respectively can be carried out once.In the manufacturing process of dough of the invention food, it is not necessary to enter and be about to face processed
Dough afterwards integrates or carries out the dough behind face processed again the kneading operation or face work processed more than twice such as face processed again
Sequence.
In the present invention, there is no particular limitation for the shape of dough food class, after noodle dough extrusion being formed into face band,
Rolled by using conventional method, cut, formed the desired shapes such as noodles, or can also be from suitable shape
Hole mouth mold in the wheaten food class of intended shape is carried out into extrusion forming.
Then, the dough food class of gained is directly carried out into the cooking that boils in plain water without dry etc. operation.Boiling in plain water the cooking can
In the conventional method that boils in plain water eaten using dough, the cooking that boils in plain water of 2~8 minutes is in general carried out in boiling water.To boil in plain water and cook
After the wheaten food class adjusted carries out drainage, cooling as needed, carry out freezing treatment.
Freezing in manufacture method of the invention is processed can freeze treatment using what is generally carried out for noodles.For example it is excellent
Select and the above-mentioned wheaten food class cooked of boiling in plain water is divided into the deal of regulation, a such as 150~300g of person-portion, and contain in plate etc.
Afterwards, carry out freezing treatment.Freezing treatment can be using any one of IQF, slow freezing, it is preferred to use IQF.One
After denier freezes it using IQF, preserved under the conditions of common freezen protective.
It is above-mentioned freeze treatment in, the wheaten food class cooked that boils in plain water can be freezed together with flavoring.For example, can be as described above
After the wheaten food class cooked point that will boil in plain water like that is contained in plate etc., flavoring is added simultaneously to freeze it, it is also possible to be cooked boiling in plain water
After the wheaten food class adjusted is mixed in flavoring, contains in plate and freeze it.Flavoring can use arbitrary routine
Face food seasoning, can enumerate and for example eat meat flavoring, Naples formula noodles（ナポリタン）Flavoring, ア ラ PVC
アータ（arrabbiata）The tomato system flavoring of flavoring etc., carbonara（カルボナーラ）Flavoring
Deng white color system flavoring, brown system flavoring etc., but not limited to this.
Cooked wheaten food class is freezed according to what manufacture method of the invention was manufactured, class is eaten with existing dough or it is boiled in plain water
The frozen goods in face are compared, and freezing patience is improved, even if freezing, the surface of noodles can also maintain slippery state.Therefore, this is cold
Even if after the cooked wheaten food class of jelly is thawed or is reheated, it is also possible to resulting after just dough food class is boiled in plain water slipping is presented
Sliding outward appearance and good sense of food.In addition, freeze cooked wheaten food class for what is manufactured according to manufacture method of the invention, i.e.,
Make freezing, surface can also maintain slippery state, even if therefore the Cryopreservation together with flavoring, it is also possible to prevent due to seasoning
Material penetrates into wheaten food class and causes the sense of food of wheaten food class or the Quality Down of outward appearance superfluously.
Embodiment
Embodiment is exemplified below to illustrate the present invention in further detail, but the present invention is not limited only to these embodiments.
Production Example 1~8
For hard semolina（レオーネG：Day clear powder system processed）100 mass parts, the mass parts of mixing water 26, are carried out
Kneading, forms noodle dough.Using wheaten food manufacturing machine by the dough under the reduced pressure of -600mmHg, respectively with 30,70,
80th, 120,160,200,210 and 250kgf/cm2Pressure condition carry out squeeze press face, obtain 8 kinds of raw spaghettis
（Rugosity is 1.8mm）.
The raw spaghetti hot water of gained is boiled in plain water 5 minutes, water cooling is carried out, the Italianism that boils in plain water is manufactured thin
Noodles.
The spaghetti that boils in plain water is contained into plate respectively with the amount of each 180g（160mm×120mm；Polypropylene system）
In, in the plate of half, further it is put into commercially available canned edible meat flavoring on face block top（Day Qing フ ー ズ systems）
100g.They are freezed rapidly at -35 DEG C, the cooked spaghetti of the freezing of Production Example 1~8 is manufactured（Respectively without
Flavoring and there is flavoring）.
Test example 1
The cooked spaghetti of the freezing of Production Example 1~8 is taken away from plate, polypropylene is packaged into
In bag, in -18 DEG C of preservations.After 1 week, spaghetti will be freezed and taken out from bag, use micro-wave oven（600W）Heating solution
Freeze.For the spaghetti without flavoring, the heat time is 3 minutes, for the spaghetti for having flavoring,
Heat time is 4.5 minutes.Outward appearance and sense of food to the spaghetti after defrosting are evaluated.For there is flavoring
Spaghetti, is gently mixed after heating, evaluates the outward appearance and sense of food of spaghetti and flavoring.By 10
Taster is evaluated with the metewand of table 1, tries to achieve average mark.Result is shown in table 2.
[table 1]
[table 2]
Production Example 9~16
Except relative to hard semolina（レオーネG：Day clear powder processed）100 mass parts, the amount addition water with table 3
In addition, other are with the order same with Production Example 5（The pressure for squeezing press face is 160kgf/cm2）Manufacture the cold of Production Example 9~16
Freeze cooked spaghetti（Respectively without flavoring and having flavoring）.
Using the cooked spaghetti of the freezing of Production Example 9~16, with the sequence evaluating same with test example 1
The outward appearance and sense of food of spaghetti or spaghetti and flavoring after defrosting.Result is shown in table 3.
[table 3]
Production Example 17~23
Except adding hard semolina with the amount of table 4（レオーネG：Day clear powder processed）And hydroxypropyl starch（ゆ
り：Loose paddy chemistry system）In addition, other are with the order same with Production Example 11（Addition water 20 mass parts, the pressure of crowded press face are
160kgf/cm2）Manufacture the cooked spaghetti of the freezing of Production Example 17~23（Respectively without flavoring and having seasoning
Material）.
Using the cooked spaghetti of the freezing of Production Example 17~23, commented with the order same with test example 1
The outward appearance and sense of food of spaghetti or spaghetti and flavoring after valency defrosting.Result is shown in table 4.This
Outward, table 4 also shows the result of Production Example 11.
[table 4]
Production Example 24~30
Except adding hard semolina with the amount of table 5（レオーネG：Day clear powder processed）, hydroxypropyl starch（ゆり：
Loose paddy chemistry system）, common wheat powder（Bai Chun：Power powder in day clear powder system processed）In addition, other are with the order same with Production Example 11
（Addition water 20 mass parts, the pressure of crowded press face are 160kgf/cm2）The meaning that the freezing of manufacture Production Example 24~30 is cooked is big
Sharp formula vermicelli（Respectively without flavoring and having flavoring）.
Using the cooked spaghetti of the freezing of Production Example 24~30, commented with the order same with test example 1
The outward appearance and sense of food of spaghetti or spaghetti and flavoring after valency defrosting.Result is shown in table 5.This
Outward, table 5 also shows the result of Production Example 11.
[table 5]
Production Example 31
For the mass parts of hard semolina 100（レオーネG：Day clear powder processed）The mass parts of mixing water 26, are rubbed
Close, form noodle dough.The dough is carried out 1 crowded press face under the reduced pressure of -600mmHg using wheaten food manufacturing machine,
Obtain spaghetti（Rugosity is 1.8mm）.Next, the spaghetti is cut into the sheet of 15mm long, then
It is secondary to be integrated, in input wheaten food manufacturing machine, in 120kgf/cm2Pressure condition under carry out squeeze press face, obtain Production Example 31
Raw spaghetti（Rugosity is 1.8mm）.Operated with the identical of Production Example 4, the raw Italianism that will be obtained is thin
Noodles are boiled in plain water, the cooked spaghetti of manufacture freezing（Without flavoring and having flavoring）.
Using the cooked spaghetti of the freezing of Production Example 31, with the sequence evaluating solution same with test example 1
The outward appearance and sense of food of spaghetti or spaghetti and flavoring after jelly.Result is shown in table 6.Additionally, table
6 results for also showing Production Example 4.By non-by integrating the spaghetti of the Production Example 31 that the dough for obtaining is manufactured twice
It is often hard, lack elasticity, the sense of food without raw spaghetti style.
[table 6]
。
Claims (4)
1. the manufacture method of cooked wheaten food class is freezed, it is characterised in that in 80kgf/cm2~200kgf/cm2Pressure under
Dough is carried out squeezing press face and dough food class is obtained, directly dough food class boiled in plain water the cooking without dry operation
Afterwards, freezed, the powder raw material of above-mentioned dough is with 30：70~95：5 match ratio contains (i) hard wheat flour and/or hard
Semolina and (ii) are selected from least one of starch, producing starch and common wheat powder, and the starch is selected from para arrowroot
Powder, farina, wheaten starch, cornstarch and waxy corn starch.
2. the method described in claim 1, wherein, above-mentioned dough adds 18~35 by relative to 100 mass parts powder raw materials
The mixing water of mass parts is simultaneously integrated and obtained.
3. the method described in claim 1 or 2, wherein, above-mentioned crowded press face is carried out under -200mmHg vacuum.
4. the method described in claim 1 or 2, wherein, the above-mentioned wheaten food class cooked of boiling in plain water is freezed together with flavoring.
Applications Claiming Priority (6)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2011-281089 | 2011-12-22 | ||
| JP2011281089 | 2011-12-22 | ||
| CN201210069985.4 | 2012-03-16 | ||
| CN2012100699854A CN103169018A (en) | 2011-12-22 | 2012-03-16 | Method for producing cooked and frozen pasta |
| CN2012100699854 | 2012-03-16 | ||
| PCT/JP2012/083208 WO2013094724A1 (en) | 2011-12-22 | 2012-12-21 | Method for producing cooked and frozen pasta |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103997910A CN103997910A (en) | 2014-08-20 |
| CN103997910B true CN103997910B (en) | 2017-07-04 |
Family
ID=48629562
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012100699854A Pending CN103169018A (en) | 2011-12-22 | 2012-03-16 | Method for producing cooked and frozen pasta |
| CN201280063308.XA Active CN103997910B (en) | 2011-12-22 | 2012-12-21 | The manufacture method of the cooked wheaten food class of freezing |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012100699854A Pending CN103169018A (en) | 2011-12-22 | 2012-03-16 | Method for producing cooked and frozen pasta |
Country Status (12)
| Country | Link |
|---|---|
| US (1) | US20140363557A1 (en) |
| EP (1) | EP2796057B1 (en) |
| JP (2) | JP5399590B1 (en) |
| KR (1) | KR102011991B1 (en) |
| CN (2) | CN103169018A (en) |
| AU (1) | AU2012354658B2 (en) |
| BR (1) | BR112014014679A2 (en) |
| CA (1) | CA2857945C (en) |
| MY (1) | MY168906A (en) |
| RU (1) | RU2610313C2 (en) |
| SG (1) | SG11201403178XA (en) |
| WO (1) | WO2013094724A1 (en) |
Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103371325A (en) * | 2012-04-19 | 2013-10-30 | 日清富滋株式会社 | Method for manufacturing fresh pasta |
| RU2015101242A (en) * | 2012-06-18 | 2016-08-10 | Ниссин Фудз Инк. | FRESH PASTA PRODUCTS AND METHOD FOR PRODUCING FROZEN PASTA PRODUCTS |
| RU2015138330A (en) * | 2013-03-25 | 2017-05-02 | Ниссин Фудз Инк. | METHOD FOR PREPARING FROZEN FROGEN PRICE |
| CA2911153C (en) | 2013-06-21 | 2021-06-15 | Nisshin Foods Inc. | Method for manufacturing frozen cooked noodles |
| MY170424A (en) * | 2013-09-25 | 2019-07-31 | Nisshin Foods Inc | Method for manufacturing cooked fresh pasta with sauce |
| JP6182222B2 (en) * | 2014-02-06 | 2017-08-16 | 日清フーズ株式会社 | Refrigerated raw noodles and method for producing the same |
| JP6506135B2 (en) * | 2015-08-14 | 2019-04-24 | 日清フーズ株式会社 | Method for producing refrigerated fresh pasta |
| JP6553983B2 (en) * | 2015-08-20 | 2019-07-31 | 日清フーズ株式会社 | Method of producing frozen cooked noodles |
| JP6869986B2 (en) * | 2016-07-29 | 2021-05-12 | 日清フーズ株式会社 | Noodle manufacturing method |
| RU2664303C1 (en) * | 2017-03-17 | 2018-08-16 | Василий Алексеевич Сычев | Air-filled pasta and method for preparing thereof |
| JP6893847B2 (en) * | 2017-08-02 | 2021-06-23 | 日清フーズ株式会社 | Manufacturing method of frozen cooked raw noodles |
| WO2020040271A1 (en) * | 2018-08-23 | 2020-02-27 | 日清フーズ株式会社 | Method for producing pasta |
| PL239926B1 (en) * | 2019-07-18 | 2022-01-24 | Wytwornia Makaronu Domowego Pol Mak Spolka Akcyjna | Low glycemic pasta |
| CA3167066A1 (en) * | 2020-01-30 | 2021-08-05 | Nisshin Seifun Welna Inc. | Production method for noodles |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4540590A (en) * | 1983-10-31 | 1985-09-10 | Myojo Foods Co., Ltd. | Process for producing rapid-cooking pastas having good keeping quality |
| US5397586A (en) * | 1993-04-09 | 1995-03-14 | American Maize-Products Company | Pasta products |
Family Cites Families (33)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60137255A (en) * | 1983-12-26 | 1985-07-20 | Nisshin Flour Milling Co Ltd | Production of frozen noodle |
| IT8446866A0 (en) * | 1984-09-28 | 1984-09-28 | Unimac Srl | LONG-LIFE DRY PASTA FIRST COURSE FORMELLAS |
| JPS61141855A (en) * | 1984-12-14 | 1986-06-28 | Mamaa Makaroni Kk | Production of frozen pasta |
| JPS6332424A (en) | 1986-07-24 | 1988-02-12 | 井関農機株式会社 | Shaking sorter of threshing machine |
| US4965082A (en) * | 1988-05-19 | 1990-10-23 | Borden, Inc. | Method for making alimentary paste or pasta products without the conventional drying step |
| JPH0292246A (en) * | 1988-09-29 | 1990-04-03 | Ishigaki Shokuhin Kk | Production of instant extruded noodles |
| US5089284A (en) * | 1990-06-18 | 1992-02-18 | Borden, Inc. | Method for making extruded pasta shapes |
| US5139808A (en) * | 1991-09-13 | 1992-08-18 | Nestec S.A. | Process of making frozen pasta |
| JPH06237719A (en) * | 1993-02-13 | 1994-08-30 | Kanebo Ltd | Instant noodle and its preparation |
| JP2749753B2 (en) * | 1993-02-13 | 1998-05-13 | 鐘紡株式会社 | Production of Western-style instant noodles |
| US5916616A (en) * | 1995-08-11 | 1999-06-29 | Nakano Vinegar Co., Ltd. | Process for producing starch noodles by extrusion |
| JPH0970272A (en) * | 1995-09-04 | 1997-03-18 | Kao Corp | Instant noodle |
| JPH10295302A (en) | 1997-02-27 | 1998-11-10 | Foods Frontier-Zu:Kk | Cooking of rapidly cookable pasta and noodle |
| JPH1128066A (en) * | 1997-07-11 | 1999-02-02 | Q P Corp | Production of miscellaneous grain noodles |
| EP0927519B1 (en) * | 1997-12-29 | 2003-10-29 | Société des Produits Nestlé S.A. | Noodle product of the beehoon type |
| EP0953293A1 (en) * | 1998-03-29 | 1999-11-03 | Societe Des Produits Nestle S.A. | Cooked, acidified pasta |
| ATE282329T1 (en) * | 1999-04-07 | 2004-12-15 | Unilever Nv | FROZEN PASTA |
| JP2001037434A (en) * | 1999-07-27 | 2001-02-13 | Fuji Shokuhin:Kk | Frozen cooked food and its production |
| JP2001245617A (en) * | 1999-12-27 | 2001-09-11 | Mamaa Makaroni Kk | Method for producing raw noodle |
| JP2001346533A (en) * | 2000-06-02 | 2001-12-18 | Nippon Flour Mills Co Ltd | Pasta and method for producing the same |
| AU2003242664A1 (en) * | 2002-07-03 | 2004-01-23 | Unilever Plc | Pasta compostions |
| EP1380216B1 (en) * | 2002-07-09 | 2006-06-21 | Unilever Plc | Frozen layered pasta product |
| JP2004105150A (en) * | 2002-09-20 | 2004-04-08 | Okumoto Seifun Kk | Method for producing noodle |
| EP2036442A1 (en) * | 2007-09-17 | 2009-03-18 | Nestec S.A. | Fresh pasta and process for the preparation thereof |
| CN101396031B (en) * | 2007-09-24 | 2011-04-20 | 郑州天地人面粉实业有限公司 | Noodle flour |
| ES2416381T3 (en) * | 2007-10-26 | 2013-07-31 | Nisshin Foods Inc. | Frozen noodles, method to produce frozen noodles and coating solution to prevent freezer burn |
| US20100104714A1 (en) * | 2008-10-23 | 2010-04-29 | Agg Manufacturing Incorporated | Pasta preparation system |
| JP5345491B2 (en) * | 2009-09-28 | 2013-11-20 | 株式会社ニチレイフーズ | Raw pasta manufacturing method, boiled pasta manufacturing method, frozen boiled pasta manufacturing method, and pasta |
| CN103416672A (en) * | 2012-05-14 | 2013-12-04 | 日清富滋株式会社 | Production method for frozen cooked pasta |
| CN103416667A (en) * | 2012-05-15 | 2013-12-04 | 日清富滋株式会社 | Production method for frozen noodle and composition for preventing freezer burn |
| SG11201406286PA (en) * | 2012-05-15 | 2014-11-27 | Nisshin Foods Inc | Frozen noodles and production method therefor |
| RU2015101242A (en) * | 2012-06-18 | 2016-08-10 | Ниссин Фудз Инк. | FRESH PASTA PRODUCTS AND METHOD FOR PRODUCING FROZEN PASTA PRODUCTS |
| CN103652628A (en) * | 2012-09-12 | 2014-03-26 | 日清富滋株式会社 | Frozen cooked noodle and method for manufacturing same |
-
2012
- 2012-03-16 CN CN2012100699854A patent/CN103169018A/en active Pending
- 2012-12-21 WO PCT/JP2012/083208 patent/WO2013094724A1/en unknown
- 2012-12-21 MY MYPI2014001607A patent/MY168906A/en unknown
- 2012-12-21 RU RU2014125218A patent/RU2610313C2/en active
- 2012-12-21 BR BR112014014679A patent/BR112014014679A2/en not_active Application Discontinuation
- 2012-12-21 US US14/364,581 patent/US20140363557A1/en not_active Abandoned
- 2012-12-21 KR KR1020147016053A patent/KR102011991B1/en active IP Right Grant
- 2012-12-21 AU AU2012354658A patent/AU2012354658B2/en active Active
- 2012-12-21 JP JP2013520905A patent/JP5399590B1/en active Active
- 2012-12-21 SG SG11201403178XA patent/SG11201403178XA/en unknown
- 2012-12-21 CN CN201280063308.XA patent/CN103997910B/en active Active
- 2012-12-21 CA CA2857945A patent/CA2857945C/en active Active
- 2012-12-21 EP EP12860445.1A patent/EP2796057B1/en active Active
-
2013
- 2013-10-23 JP JP2013219876A patent/JP5596843B2/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4540590A (en) * | 1983-10-31 | 1985-09-10 | Myojo Foods Co., Ltd. | Process for producing rapid-cooking pastas having good keeping quality |
| US5397586A (en) * | 1993-04-09 | 1995-03-14 | American Maize-Products Company | Pasta products |
Also Published As
| Publication number | Publication date |
|---|---|
| JP5399590B1 (en) | 2014-01-29 |
| JPWO2013094724A1 (en) | 2015-04-27 |
| KR102011991B1 (en) | 2019-08-19 |
| CN103169018A (en) | 2013-06-26 |
| JP2014012028A (en) | 2014-01-23 |
| SG11201403178XA (en) | 2014-09-26 |
| CA2857945A1 (en) | 2013-06-27 |
| CN103997910A (en) | 2014-08-20 |
| JP5596843B2 (en) | 2014-09-24 |
| KR20140112482A (en) | 2014-09-23 |
| RU2610313C2 (en) | 2017-02-09 |
| RU2014125218A (en) | 2016-02-20 |
| WO2013094724A1 (en) | 2013-06-27 |
| CA2857945C (en) | 2019-06-11 |
| MY168906A (en) | 2018-12-04 |
| BR112014014679A2 (en) | 2017-06-13 |
| US20140363557A1 (en) | 2014-12-11 |
| EP2796057B1 (en) | 2018-02-21 |
| EP2796057A1 (en) | 2014-10-29 |
| NZ626511A (en) | 2016-01-29 |
| AU2012354658B2 (en) | 2016-05-12 |
| EP2796057A4 (en) | 2015-09-09 |
| AU2012354658A1 (en) | 2014-07-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103997910B (en) | The manufacture method of the cooked wheaten food class of freezing | |
| CN105407737B (en) | The manufacturing method of the such as noodles of the chilled cooking | |
| CN104039167A (en) | Production method for frozen cooked pasta | |
| CN104394712A (en) | Fresh pasta and method for manufacturing frozen fresh pasta | |
| JP5430808B1 (en) | Frozen noodles and method for producing the same | |
| JP6182222B2 (en) | Refrigerated raw noodles and method for producing the same | |
| CA2869723C (en) | Method for manufacturing fresh pasta | |
| JP6869986B2 (en) | Noodle manufacturing method | |
| AU2014246018B2 (en) | Process for producing frozen gratin | |
| JP7017889B2 (en) | Dried snacks and their manufacturing method | |
| JP6110155B2 (en) | Method for producing frozen noodles | |
| WO2014021214A1 (en) | Method for producing cooked noodle |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: DE Ref document number: 1197973 Country of ref document: HK |
|
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: GR Ref document number: 1197973 Country of ref document: HK |